So the countdown is on. Thanksgiving is just 4 days away! I know. I know. When everyone thinks of Thanksgiving they think stuffing, turkey,and mac & cheese. But this is the time of the year when I start getting a craving for soup. The weather cools down, the leaves begin to fall and I just want something warm and comforting. I went to a wedding about a month ago and the first course was this amazing curried butternut squash soup. Ever since then I have been thinking about this soup. I could not wait for the weather to break so that I could try to recreate this recipe and this weekend was the perfect weekend. The curry provides just enough heat but it's not too overpowering for the slightly sweet butternut squash and the coconut milk balances everything out perfectly.
Curried Butternut Squash Soup
- 1 tablespoon coconut oil
- 2 cloves of garlic
- ½ small red onion, diced
- 1 lb butternut squash, diced (5 cups)
- 2 tablespoons Jamaican curry powder
- 2 teaspoons sriracha
- Salt and pepper, to taste
- 2 cups vegetable broth
- 1 14-ounce can light coconut milk
- 1 tablespoon maple syrup
- Cilantro, finely chopped (garnish)
- Green onion, finely chopped (garnish)
Heat oil in a large pot over medium heat.
And onion and garlic and sauté for a couple minutes until soft.
Add butternut squash, curry powder, sriracha and a pinch of salt and pepper. Continue stirring for 5 minutes.
Add vegetable broth, coconut milk and maple syrup. Bring to a boil and then reduce heat to low. Cover the pot and let it simmer on low for 20 minutes.
Once the squash is fork tender, transfer to a blender and puree until smooth.
Transfer the soup back into the pot. At this point you can adjust your seasonings. Simmer for a few more minutes on medium low heat.
Garnish with chopped cilantro and green onion and serve.
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